Assessing circular food systems: Fish oil substitute produced from food waste

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Imagine that you buy three bags of food at the grocery store and throw away one of them before you get home. Seems crazy right? But the truth is that about one-third of the food produced today is wasted, meaning that a considerable amount of food is produced in vain. Overproduction, cosmetic standards, inefficient logistics and overconsumption… Continue reading Assessing circular food systems: Fish oil substitute produced from food waste

Spikning av licenciatavhandling

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I fredags (19 februari) så spikades avhandlingen “Food waste in the food service sector – Quantities, risk factors and reduction strategies“. Avhandlingen kommer att läggas fram och försvaras den 12 mars. Avhandlingen undersöker hur stort matsvinnet är i storköks- och restaurangsektorn, vilka risk faktorer som existerar och vad som kan göras för att minska svinnet.… Continue reading Spikning av licenciatavhandling

100 000 ton per year instead of 30 000 – updated data about food waste from Swedish retail stores

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The elefant in the room in this new report http://www.naturvardsverket.se/Om-Naturvardsverket/Publikationer/ISBN/8800/978-91-620-8857-6/, was the new data on retail waste – 100000 tons instead of 30000 tons -, which now is based on figures reported directly by the retail chains via the voluntary agreement instead of statistics based on a few stores combined with the number of employees.… Continue reading 100 000 ton per year instead of 30 000 – updated data about food waste from Swedish retail stores

New Food waste course

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If you are interested in food waste-related issues, there is an opportunity to learn more this autumn in the new course “Food waste – current situation and future opportunities.” held at SLU in Uppsala. The course starts in August and will revolve around topics covered in the new Routledge Handbook of Food waste that will also act as the… Continue reading New Food waste course